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How does Cobia taste?

What is the consensus on Cobia as far as edibility? The only one I ever caught tasted fishy beyond anything I've come across. It was an effort to not let it go to waste and eat all of it. Is it a matter of size, location gutting quickly, not freezing or what? The reason I'm asking is that if they are all like the one I had then I will not shoot them in the future.

I think that cobia on the grill hard to beat - I like to make up a marinade with orange juice and chilli powder - nice bold flavors that compliment the fish. The meat is firm and holds up really well to grilling.

No, I speared it and butchered it promptly removing the skin and any red stuff. I was really looking forward to making a shish kabob wrapped in bacon but even the bacon did not take away the fishy taste.